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Friday, January 25, 2013

Old fashioned Ji Dan Gao (传统烘鸡蛋糕) Kuih Bahulu

I have two traditional moulds that i must use in this CNY after i bought them for several months. One is this Ji Dan Gao (kuih bahulu) and another one is Kuih Loyang. I have attempted them several times for these two kuih and finally i settled with the recipe that suit to our family preference. Today let's see my kuih bahulu 鸡蛋糕..

I bet everyone also know what are the ingredients needed for Kuih Bahulu, basically egg, flour and sugar.. I wanted my Ji Dan Gao that taste like in old time, like 阿嬤 time, very basic sponge cake that full of egg aroma !

And i am great that basically my recipe has achieved what i wanted ! when i enjoyed my 1st kuih bahulu with a cup of coffee, i feel like want to cry, 太感动了! a very basic Ji Dan Gao that full of egg aroma, light but not too dry..

I have no Ah Mah (grandmother) since i was young, so i can only learn the tips from Jane's Ah Mah..One tip i learnt from her Ah Mah is to sun dry the flour to make it light and dry, as to get a sponge and light cake...i did not sun dry instead i toast flour in the oven, quick and less hassle..another option is to dry fry in a wok ...

I also remembered last time my aunties they added Kam Zui (fizzy drink or carbonated drinks in Hokkien dialet) when made Ji Dan Gao, i guess last time hard to get baking powder...this time i use my childhood's favourite Kam Zui "Kikapoo" ,hehehe..(F&N orange or Ice cream soda also work well) .. i also realized that add this softdrink into batter also help to lighten the batter a bit and makes it easy when mix in flour at the last step..

i know a perfect kuih bahulu is bake using the old-fashioned charcoal mould..but nowadays we choose to use this aluminium mould and bake in the oven..

the mould must be hot and greased so cake will not stick to the mould when removing them..﻿

Next time i will try not to hold the mould using a baking pan, it should has nice golden brown crust but i just afraid it will be too hot to be handled..

it is easy to use bamboo skewer to prick cake and lift out from the mould﻿

This recipe yield 5 x 12 =60pcs Ji Dan Gao and one mini cake like this..i only have one mould, so i have to bake 5 times..

Ya, i also saw a kuih bahulu recipe in a old flavour magazine, it required to heat up sugar but it did not explain why. After i google for the answer, and learnt that adding hot sugar is to make kuih bahulu shelf life longer which can easily keep for 1 month..I don't think my bahulu can keep for that long, because it was quickly gone just in a day ^_^..anyway, i still heat up sugar in this recipe, you may choose not to follow..

This recipe will not give you crispy kuih bahulu. When it hot from oven, it has crispy crust but it only last for 1-2 hrs..
And from my past experiences, use cold eggs straight from fridge give thick and stable batter..also make sure to beat for at least 20mins or more until very very stable and thick.

Old fashioned Ji Dan Gao (传统烘鸡蛋糕) Kuih Bahulu(recipe source: learnt from Jane’s Ah Mah and flavours magazine, re-created by Sonia aka Nasi Lemak Lover)*makes 60pcs + one mini loaf5 eggs (large), cold from fridge 150g sugar1/8tsp salt170g plain flour or all purpose flour3tbsp soda fizzy drink (Not baking soda!!)Cooking oil, for greasingMethod1. Pre-heated oven to 180C. Put sugar in a shallow ovenproof dish and place in oven for 2mins or until sugar hot.2. Add salt into eggs, beat over high speed (KA mixer at speed 8) in a mixer till fluffy (about 2-3mins).3. Change to medium speed (KA mixer at speed 4), gradually add in hot sugar while beating. Continue to beat for 20mins until thick and pale. Beat over slow speed for another 3mins.4. Put flour in a shallow ovenproof dish and place in the oven for 2mins, stir flour after bake 1min. Set aside to cool down, then sift flour on a clean paper.5. Grease oil and heat Bahulu mould in the oven and set to 200C.6. Add in fizzy drink. Then fold the two end of the paper, slowly pour flour over egg mixture and mix over low speed (KA mixer at speed 2) till combined and smooth. Do not over mix.7. Remove Bahulu mould from the oven, spoon mixture into mould.8. Bake for 14mins (no fan) at middle rack or until golden brown. 9. Remove mould from oven and put on wire rack, use a toothpick or bamboo skewer, prick cake with skewer and lift out. Cool on wire rack or bamboo basket. Store in air-tight container once cooled.10. Grease warm mould again before use and put into oven to re-heat for another 2mins. Continue to bake until all mixture finished.11. For slight crispy Bahulu, turn cakes onto tray and return to oven at 180C for 5mns. Cool on wire rack (optional).

Thanks to Angie sent me this CNY card, feel so nice to receive this hardcopy of CNY card, nowadays peoples only sending e-card included me, hahaha.. She is very busy selling CNY cookies now, wishing her 生意兴隆 ！

65 comments:

Yum....I loves Ji Dan Kao. I like the types that is soft like cake type and not the hard ones. This is really good to go for a cup of coffee or Kopi O. I think I can smell the aroma of this little cakes!

Love these 鸡蛋糕photos. Ur bahulu looks nice tempting. I bought my mould from last year till now I haven't use once. Since u highly recommended this recipe n somemore got tears.,, I must try try liao hehe...

Pretty little things you got there! This one is made by my MIL every year without fail. I feel so blessed to have her do that. These little cakes do evoke lots of childhood memories :) When I read the part on how your tears were welling up when you tasted your bahulu with the kopi-o, i felt my emotions choking up too ! Well done!

I love kuih bahulu with crispy and hard crust due to the sugar contained. And it lasted longer in a container too. This non crispy version is our Chinese style so don't be curious if it is not crispy. hehe... Yours turned out just beautifully.Gosh, I really have no time to make any cookies this year. Kristy

Hi, Sonia. Thanks for sharing your interesting recipes and photos. So far I've made the pork jerky and it was tasty! Have tried making cake with cream instead of butter? Tender and fine texture:http://www.realbakingwithrose.com/2010/01/whipped_cream_cake.html

Hellos! Chanced upon ur website as i was googling.for kuey bahulu recipe. Love how ur webby is - sincere and full of love. :)Tried this recipe but failed terribly as the cakes became super hard when cold. Suspect it is due to the under beaten eggs (hand beaten... no mixing machine then). Just wondering if u hv the recipe for those crispy type kuey bahulu? Thinking of trying again now tt i hv access to the mixing machine.

Gwen, sorry I don't have a crispy type kuih bahulu. With these basic ingredients, it is hard to achieve crispy kuih, and I dont' want to know other substances that they have added to achieve crispy kuih..

To make the kueh balu crispy and hard, you can try don't add flour into the eggs batter all at one time, you can use a soup bowl to scoop the batter about 2 big soup scoop and add the flour about 2-3 tbsp full and mixed it well, and quickly scoop into the mould and put to bake immediately. Adjust the flour and batter according to your taste texture.

I luv browsing your recipes as they appeared to be very professional and neat. I have a question though, I just bought a few flower buttoms kueh bahulu molds. I of course pre heat oven till hot before baking. I greased the mould and baked at the highest level of the oven to that I thought the cakes will turn brown and nice BUT it was the other way, top was pale in color 99% cooked but the bottom was nice and brown. What was wrong with the top (pale color)? Appreciated if you could solve my small problem here.

My kuih bahulu didnt appear to have smooth appearance and the texture is chewy after cooled. Furthermore, even i grease and warm the mould after every bake, some of the kuih still stick to the mould 😭😭 I tried to figure out why ...